Pulpo de Galicia

Pulpo de Galicia carries no EU protected designation; its IGP status remains unverified. The name refers to octopus associated with Galicia, Spain, traditionally prepared as pulpo a la gallega or pulpo a feira: boiled, sliced, and dressed with pimentón, extra virgin olive oil, and sea salt, served on a wooden plate. No specification document governs production requirements.

Tasting notes

Galician octopus, traditional preparation as **pulpo a la gallega / a feira** — boiled, sliced, dressed with paprika (pimentón), EVOO, and sea salt on wooden plate.

HoReCa use

Associated with pulpería culture and Galician restaurant tradition; commonly paired with Albariño and Mencía wines.

Packaging

• whole-fresh-2-4kg
• vacuum-pack-cooked-500g
• vacuum-pack-cooked-1kg
• jar-conserved-200g